Beef and Bell Pepper Ragout in Potato Baskets

Preparation

1. For the potato baskets, chop potatoes julienne (strips). Arrange in a small sieve and cover with a second, smaller sieve and deep fry.
2. For the sauce, fry the bell pepper and onion in oil. Add the tomato puree and paprika powder and fry for a few minutes. Douse with the vegetable stock.
3. Add the gherkin vinegar and seasoning and bring to a boil.
4. Stir in the QimiQ Sauce Base and continue to cook until the required consistency has been achieved. Blend smooth.
5. Season the beef with salt and pepper and flash fry. Serve with the sauce in the pototo baskets garnished with fried mushrooms, bell peppers and gherkins.